Spring has sprung - Elderflower berry Collins
Lucy Parissi | Supergolden Bakes
measures | 50ml | 1.7fl oz elderflower cordial
I used Bottlegreen
measures | 100ml | about 4 fl oz gin
Juice of half a lemon
or strawberry syrup
Put the berries, cordial, lemon juice, grenadine and sugar syrup in your cocktail shaker (or a large glass) and crush with the end of a clean rolling pin.
Add the gin and stir.
Share the cocktail mix between 2 highball (tall) glasses. Half fill the glasses with cracked ice and top up with soda water.
Stir very thoroughly, decorate with a couple extra raspberries and serve.
Instead of muddling the berries put 100g (3 1/2oz) frozen mixed berries in a jar and cover with gin. Leave to infuse in the fridge for a day and then use.